First Cook - Cook I

Position Summary

The First Cook/Cook I will prepare and supervise the preparation of meals in a high-volume institutional dining environment. The employee will follow approved Army menus, recipes, production schedules, nutrition standards, and food-safety procedures.

Responsibilities

• Prepare breakfast, lunch, dinner, brunch, and special meals
• Read and follow approved recipes and production schedules
• Prepare meats, poultry, seafood, vegetables, starches, soups, sauces, and other menu items
• Operate ovens, grills, griddles, kettles, fryers, steamers, and other kitchen equipment
• Use progressive cooking, batch cooking, and cook-to-order methods
• Check food temperatures and maintain required hot and cold holding temperatures
• Apply portion-control and presentation requirements
• Coordinate production activities with other cooks and food-service workers
• Adjust production quantities based on headcount and operational direction
• Prevent cross-contamination and follow HACCP procedures
• Properly cool, label, store, and account for leftovers
• Clean and sanitize assigned equipment and work areas
• Assist with special-event, holiday, and remote-site meal preparation
• Provide work direction to junior cooks when assigned

Minimum Requirements

• Professional cooking experience in a cafeteria, military dining facility, hospital, school, correctional facility, hotel, or other high-volume operation
• Ability to prepare complete meals using standardized recipes
• Knowledge of commercial kitchen equipment and food-safety practices
• Ability to lift, carry, stand, bend, and work in hot or cold environments
• Ability to work early mornings, evenings, weekends, and holidays
• Food-handler training or certification required before performing applicable duties
• Ability to obtain installation access